Huitlacoche Pipián

Place the Tomatillos and Serrano chiles in a pot with 500g of Water. Bring to a boil and cook until the Tomatillos are soft and have changed color, about 10 minutes. Drain and set aside.

Heat a dry comal or skillet over medium heat. Add the Pumpkin seeds and toast, stirring constantly, until they puff slightly and turn golden, about 3-5 minutes. Remove and set aside.

In the same comal, toast the Sesame seeds until fragrant and lightly golden, about 2 minutes. Remove and set aside.